If you’re staring at overripe bananas like I always am and don’t want a basic loaf, this chocolate chunk banana bread is it. Using chopped chocolate bars makes a massive difference with more decadent flavor, better texture, and way more indulgent. You gotta try it!

For Dry Mixture

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp fine sea salt

• 1 tsp cinnamon

For Wet Ingredients

• 1/2 cup unsalted butter, melted

• 3/4 cup dark brown sugar

• 2 count large eggs, room temperature

• 1 tbsp vanilla extract

• 3 count bananas, very ripe

• 1 1/2 cups dark chocolate chunks, from a bar, not chips!

• 1/2 cup toasted walnuts (optional)

Instructions

1 – Preheat oven to 350°F. Line a loaf pan with parchment, leaving overhang for easy lifting. Butter the exposed sides.

2 – Whisk Dry Ingredients. In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside.

3- Mix Wet Ingredients. In a large bowl, whisk melted butter with brown sugar until glossy. Add the eggs one at a time. Whisk in vanilla and mashed bananas.

4- Fold it together, then add dry ingredients into the wet and fold with a spatula just until combined. Lumpy batter = moist banana bread. Don't overmix.

5- Fold in Chocolate (the right way). Fold in half the chocolate chunks. Pour batter into the lined pan. Scatter the remaining chocolate chunks across the top. This gives you those bakery-style molten puddles.

6- Bake Cool + Serve: Bake 55–65 minutes, or until a toothpick inserted comes out dry. If the top is browning too fast, tent loosely with foil at minute 40. Cool for 15 minutes in the pan, then transfer to a rack, slice thickly, and serve warm.